Although an easy recipe, the exotic flavors of the curry powder and the richness of the coconut milk, will make this a favorite.
In a small saucepan, place squash and cover with water. Boil squash until tender and drain.
In a large pan, heat olive oil and cook onions until tender. Stir in curry powder, continue stirring until fragrant, about 3 minutes. Stir in coconut milk and water. Bring to boil; simmer, uncovered, about five minutes or until the mixture just thickens.
Add squash, spinach, butter beans and cilantro. Stir until heated through. Serve.